Pide is a type of Middle Eastern flat bread. We filled this Turkish pide recipe with beef, mint and tomato paste for a filling start to your day.

Turkish Pide Recipe

Turkish Pide

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1. Spray a medium bowl with oil and line 2 rimmed baking sheets with parchment. Set aside.
2. Stir warm water, sugar and yeast in a measuring cup. Let stand until slightly frothy, about 10 min. Pour into the bowl of a stand mixer and add 3 tbsp of the oil. Beat with the paddle attachment on low. Add flour and 1 ½ tsp of the salt until a ragged dough forms, about 1 min.
3. Replace paddle with dough hook. Knead dough on medium-low for 1 min. Increase speed to medium and knead 5 min. Remove hook, shape dough into a ball and transfer to prepared bowl. Cover with plastic wrap and let rise at room temperature, until doubled, 45 min.
4. Whirl beef, mint, tomato paste, garlic, sumac, remaining 1 tbsp oil and remaining ½ tsp salt until smooth. Transfer to a bowl and divide into 4 portions.
5. Preheat oven to 375F then beat egg with 1 tsp water in a small bowl. Set aside. 
6. Divide dough into 4 equal portions then shape into ovals and let rest 5 min. cover with a light kitchen towel. Roll  out 2 portions into 15 by 6-in ⅛” thick ovals on a lightly floured surface. Place both on prepared sheets.
7. Spread 1 portion of beef mixture with fingers on dough to edges, leaving a bit of a border. Brush border with egg wash, then fold 1-in border over and pinch ends to create a boat-shaped dough. Brush egg wash over edges and sprinkle with sesame seeds. Repeat with second dough and meat mixture, then bake until crust is golden, 15 to 18 min. 8. Brush crust with more olive oil if desired and sprinkle with coarse salt. Repeat with remaining dough and filling.
Top with thinly sliced red onion, tomatoes, parsley and lemon wedges.
Per serving 351 calories, 17 g protein, 32 g carbs, 17 g fat, 2 g fibre, 648 mg sodium. Excellent source of vitamin b12.
Kitchen tip: For a vegetarian version, roughly chop 3 cups packed baby spinach and sprinkle evenly over rolled dough, leaving a 1-inch border. Combine ½ cup feta in a small bowl with 1 grated garlic clove and 2 tbsp minced parsley, then sprinkle evenly over spinach. Fold and pinch border. Bake as directed.
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